by Denise Robison
(my kids favorite)
1 loaf (1 pound) frozen bread dough, thawed
8 Ounces sliced pepperoni
1 cup cooked ground sausage
2 cups shredded mozzarella cheese
1 can pizza sauce
(use any of your favorite pizza toppings)
On a greased baking sheet, roll out dough into a 15-in. X 10-in. rectangle. Sprinkle with mozzarella cheese, pepperoni, and sausage. Roll up, cinnamon roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on the baking sheet. Bake at 350 for 35-40 minutes or until golden brown. Warm the pizza sauce; serve with sliced loaf.
10.02.2007
10.01.2007
Sweet Potato Shepherd's Pie
by Jen Redfearn
2 large sweet potatoes, peeled and cut into 2-inch chunks
2 3/4 tsp. salt
3 Tbsp. butter
1/4 c milk
pinch cayenne pepper
1 onion, chopped
2 cloves garlic, chopped
1 tsp. cumin
1/4 tsp. cinnamon
1 1/2 lbs. lean hamburger
1 can (14 1/2 oz.) black beans, red or pinto beans, rinsed and drained
1/4 c ketchup
1 Tbsp. honey
1/4 tsp. pepper
1 plum tomato, chopped
In a large saucepan, cover potatoes with cold water. Add 2 tsp. salt and bring to a simmer. Cook until very soft, about 10 minutes. Drain and return potatoes to pan. Stir in 2 Tbsp. butter and milk, pinch of salt and cayenne pepper. Mash. Set aside.
Preheat oven to 425 degrees. In pan brown onion, stir in garlic. Add cumin, cinnamon and beef and cook. Stir in black beans, tomato, ketchup and honey and season with 3/4 tsp salt and pepper. Cook 5 minutes longer and spread evenly in a 10-inch pie plate or 1 1/2 quart casserole dish. Spread sweet potatoes on top and bake 20-25 minutes or until potatoes are browned and meat is bubbling.
2 large sweet potatoes, peeled and cut into 2-inch chunks
2 3/4 tsp. salt
3 Tbsp. butter
1/4 c milk
pinch cayenne pepper
1 onion, chopped
2 cloves garlic, chopped
1 tsp. cumin
1/4 tsp. cinnamon
1 1/2 lbs. lean hamburger
1 can (14 1/2 oz.) black beans, red or pinto beans, rinsed and drained
1/4 c ketchup
1 Tbsp. honey
1/4 tsp. pepper
1 plum tomato, chopped
In a large saucepan, cover potatoes with cold water. Add 2 tsp. salt and bring to a simmer. Cook until very soft, about 10 minutes. Drain and return potatoes to pan. Stir in 2 Tbsp. butter and milk, pinch of salt and cayenne pepper. Mash. Set aside.
Preheat oven to 425 degrees. In pan brown onion, stir in garlic. Add cumin, cinnamon and beef and cook. Stir in black beans, tomato, ketchup and honey and season with 3/4 tsp salt and pepper. Cook 5 minutes longer and spread evenly in a 10-inch pie plate or 1 1/2 quart casserole dish. Spread sweet potatoes on top and bake 20-25 minutes or until potatoes are browned and meat is bubbling.
Broccoli Bacon Raisin Salad
by Jen Redfearn
1 bunch fresh broccoli
1/2 c. red onion, chopped
1 c. celery, chopped
1 lb. bacon, cooked and crumbled
1/2 c. sunflower seeds
1/2 c. raisins
Dressing:
3/4 c mayo
1/4 c sugar
2 Tbsp. vinegar
Combine first 6 ingredients in medium bowl. Whisk dressing in a small bowl and pour on top of veggies. Stir and enjoy!
1 bunch fresh broccoli
1/2 c. red onion, chopped
1 c. celery, chopped
1 lb. bacon, cooked and crumbled
1/2 c. sunflower seeds
1/2 c. raisins
Dressing:
3/4 c mayo
1/4 c sugar
2 Tbsp. vinegar
Combine first 6 ingredients in medium bowl. Whisk dressing in a small bowl and pour on top of veggies. Stir and enjoy!
Red Lobster cheddar-garlic biscuits
by Jen Redfearn
12 biscuits
2 1/2 c. Bisquick
4 Tbsp. cold butter
1 heaping c. grated cheddar cheese
3/4 c cold whole milk
1/4 tsp. garlic powder
2 Tbsp. butter, melted
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
Preheat oven to 400 degrees.
Combine baking mix with cold butter in mixing bowl and, with a pastry cutter, cut in butter. Mixture should be crumbly. Add cheese, milk and garlic powder and blend with hands until just combined.
Using an ice cream scoop, drop dough into ungreased cookie sheet and bake 15 to 17 minutes. The biscuits should be lightly browned.
Whisk the 1/2 tsp garlic powder and the parsley flakes into the melted butter and brush tops of biscuits.
This is not the healthiest recipe, but they sure do taste like the real thing!
12 biscuits
2 1/2 c. Bisquick
4 Tbsp. cold butter
1 heaping c. grated cheddar cheese
3/4 c cold whole milk
1/4 tsp. garlic powder
2 Tbsp. butter, melted
1/2 tsp. garlic powder
1/4 tsp. dried parsley flakes
Preheat oven to 400 degrees.
Combine baking mix with cold butter in mixing bowl and, with a pastry cutter, cut in butter. Mixture should be crumbly. Add cheese, milk and garlic powder and blend with hands until just combined.
Using an ice cream scoop, drop dough into ungreased cookie sheet and bake 15 to 17 minutes. The biscuits should be lightly browned.
Whisk the 1/2 tsp garlic powder and the parsley flakes into the melted butter and brush tops of biscuits.
This is not the healthiest recipe, but they sure do taste like the real thing!
Chicken Tortilla Soup
by Jen Redfearn
1 (15 oz.) can whole-kernel corn, drained, or 2 c. frozen
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilis
1-2 tsp. taco seasoning
1 tsp. ground cumin
1 lb. boneless chicken breasts, cooked
Tortilla chips and shredded Jack cheese, garnish
Pour corn, broth, beans, tomatoes, chilis and taco seasoning into large saucepan. Add cumin, salt and chicken. Simmer on medium until chicken is heated through. Serve in bowls topped with tortilla chips and cheese. Yum!
1 (15 oz.) can whole-kernel corn, drained, or 2 c. frozen
2 (14 1/2 oz.) cans chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilis
1-2 tsp. taco seasoning
1 tsp. ground cumin
1 lb. boneless chicken breasts, cooked
Tortilla chips and shredded Jack cheese, garnish
Pour corn, broth, beans, tomatoes, chilis and taco seasoning into large saucepan. Add cumin, salt and chicken. Simmer on medium until chicken is heated through. Serve in bowls topped with tortilla chips and cheese. Yum!
Smoky Baked Ziti and Sausage
by Jen Redfearn
1 pound ziti or penne
6 ounces shredded mozzarella cheese
1 1/4 cups shredded Parmesan cheese
3/4 tsp garlic salt
1/2 tsp dried basil
1/4 tsp black pepper
1 sweet red pepper, chopped
1 package (12 ounces) fully cooked fire-roasted chicken-and-turkey sausage, cut into coins (I use turkey kielbasa to cut down on fat)
1 can (14 1/2 ounces) diced tomatoes, drained
1 can (14 1/2 ounces) Rotel or Mexican style tomatoes, drained (it will be spicy if you use Rotel)
1 jar (25 1/2 ounces) spaghetti sauce
1. Heat oven to 375 degrees. Grease a 9x13 baking dish. Set aside.
2. Cook pasta for 8-10 minutes. Drain
3. In medium-size bowl, stir together the cheeses, garlic salt, basil and black pepper.
4. In large bowl, stir together cooked pasta, half of the cheese mixture, red pepper, sausage, half of the drained tomatoes and half of the pasta sauce.
5. Spoon pasta mixture into prepared baking dish. Top with remianing drained tomatoes, pasta sauce and cheese mixture.
6. Cover and bake at 375 for 30 minutes. Uncover and bake for 15 minutes more or until bubbly. Let stand 10 minutes before serving.
1 pound ziti or penne
6 ounces shredded mozzarella cheese
1 1/4 cups shredded Parmesan cheese
3/4 tsp garlic salt
1/2 tsp dried basil
1/4 tsp black pepper
1 sweet red pepper, chopped
1 package (12 ounces) fully cooked fire-roasted chicken-and-turkey sausage, cut into coins (I use turkey kielbasa to cut down on fat)
1 can (14 1/2 ounces) diced tomatoes, drained
1 can (14 1/2 ounces) Rotel or Mexican style tomatoes, drained (it will be spicy if you use Rotel)
1 jar (25 1/2 ounces) spaghetti sauce
1. Heat oven to 375 degrees. Grease a 9x13 baking dish. Set aside.
2. Cook pasta for 8-10 minutes. Drain
3. In medium-size bowl, stir together the cheeses, garlic salt, basil and black pepper.
4. In large bowl, stir together cooked pasta, half of the cheese mixture, red pepper, sausage, half of the drained tomatoes and half of the pasta sauce.
5. Spoon pasta mixture into prepared baking dish. Top with remianing drained tomatoes, pasta sauce and cheese mixture.
6. Cover and bake at 375 for 30 minutes. Uncover and bake for 15 minutes more or until bubbly. Let stand 10 minutes before serving.
Pasta Fagioli
by Jen Redfearn
1 pound lean ground beef
1 tsp. crushed fresh garlic
1 medium onion, chopped
1 large carrot, chopped
2 large stalks celery, thinly sliced
2 cans (14 1/2 ounces each) tomatoes, crushed
1 Tbsp. instant beef bouillon granules
2 1/2 tsp. dried Italian seasoning
1/4 tsp black pepper
4 cups water
1 can red kidney beans, rinsed and drained
6 ounces wagon wheel or ziti (or whatever you have) pasta (1 cup uncooked)
Cook ground beef and garlic, and cook, stirring to crumble, until the meat is no longer pink. Drain off any excess fat.
Add the onion, carrot, celery, undrained tomatoes, bouillon granules, Italian seasoning, pepper, and water to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the beans and pasta to the pot, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 9 minutes, or until the pasta is al dente. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)
Ladle the soup into individual serving bowls, and serve hot.
1 pound lean ground beef
1 tsp. crushed fresh garlic
1 medium onion, chopped
1 large carrot, chopped
2 large stalks celery, thinly sliced
2 cans (14 1/2 ounces each) tomatoes, crushed
1 Tbsp. instant beef bouillon granules
2 1/2 tsp. dried Italian seasoning
1/4 tsp black pepper
4 cups water
1 can red kidney beans, rinsed and drained
6 ounces wagon wheel or ziti (or whatever you have) pasta (1 cup uncooked)
Cook ground beef and garlic, and cook, stirring to crumble, until the meat is no longer pink. Drain off any excess fat.
Add the onion, carrot, celery, undrained tomatoes, bouillon granules, Italian seasoning, pepper, and water to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
Add the beans and pasta to the pot, and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for about 9 minutes, or until the pasta is al dente. (Be careful not to overcook, as the pasta will continue to soften in the hot soup.)
Ladle the soup into individual serving bowls, and serve hot.
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